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1. Whisk together flour, baking soda, salt, cardamom, cinnamon, ginger, cloves, nutmeg and allspice in a large bowl; set aside.
2. Beat sugar and butter in a large mixer bowl on medium-high speed 3 minutes, until fluffy. Beat in egg and molasses. Reduce speed to low; gradually beat in flour mixture just until combined. Divide dough into 4 equal pieces and shape into thick disks; wrap well in plastic wrap and refrigerate 2 hours or overnight, until firm enough to roll out.
3. Heat oven to 400 degree F. On a lightly floured surface, roll one piece of dough 1/8 inch thick (keep remaining dough refrigerated). If dough is soft, freeze on cookie sheet, 10 minutes. Cut out with a floured 3-inch star-shaped cookie cutter. Transfer cutouts with a spatula to large ungreased cookie sheets, 1/2 inch apart.
4. Bake 7 to 8 minutes, until edges just begin to darken. Cool cookies on sheets on wire racks for 2 minutes. Transfer cookies with a metal spatula to wire racks and cool completely. Repeat with remaining dough, rerolling and cutting scraps. Decorate as desired. Makes 5 dozen cookies.